Curry Feng (a Festive Eurasian Recipe)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative that is lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored for flavor and cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free while maintaining umami flavor.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in curry powder and cook for another minute to release flavors.

Add chicken pieces and cook until no longer pink, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Add diced potatoes and carrots; cook for 10-15 minutes until tender.

Stir in bell peppers and soy sauce; simmer for an additional 5 minutes.

Season with salt, sugar, and lime juice to taste.

Serve over cooked rice, garnished with cilantro.

Cooking Techniques

Spice Level:

Allergens